This fish dish bakes in the oven along with its vegetables so that it truly absorbs all of the flavours.

Oven Roasted Rainbow Trout with Vegetables

Ingredients:

2 filets of rainbow trout

2 tbsp grape seed oil

1/2 cup asparagus spears

1/2 cup diced and seeded tomatoes

1/4 cup diced black olives

1/2 cup diced cooked new potatoes

1/4 cup sliced red onions

1 tsp finely chopped garlic

1 tbsp butter

1/4 cup roughly chopped basil leaves

1 cup tomato sauce

Method:

Warm the grape seed oil in a casserole dish over high heat. Sear the rainbow trout skin side down until crisp. Remove from the pan and set aside.

Place the butter, red onions and garlic into the same casserole dish and sauté over medium to high heat.  After a minute add the asparagus, tomatoes, black olives and potatoes. Warm through, add the tomato sauce, basil. Place the seared trout, skin side up on top of the vegetables.

Place casserole dish in a 350 degree oven and bake for 15 to 20 minutes. Once cooked remove from the oven and serve immediately.

Courtesy Jason Parsons www.peller.com/niagara/